CN104450397A - Preparation method of glutinous rice wine containing dendrobium officinale - Google Patents
Preparation method of glutinous rice wine containing dendrobium officinale Download PDFInfo
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- CN104450397A CN104450397A CN201410714859.9A CN201410714859A CN104450397A CN 104450397 A CN104450397 A CN 104450397A CN 201410714859 A CN201410714859 A CN 201410714859A CN 104450397 A CN104450397 A CN 104450397A
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- glutinous rice
- herba dendrobii
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- rice wine
- stenocalyx micheli
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/61—Myrtaceae (Myrtle family), e.g. teatree or eucalyptus
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/898—Orchidaceae (Orchid family)
- A61K36/8984—Dendrobium
Abstract
The invention discloses a preparation method of glutinous rice wine containing dendrobium officinale. The preparation method comprises the steps of selecting fresh fruits of myrtle, and juicing the fresh fruits of myrtle to obtain myrtle fruit juice and myrtle pomace for later use; cooking glutinous rice in a steaming manner; carrying out the primary saccharification by adding an appropriate amount of yeast; transferring the glutinous rice into a container, pouring the myrtle fruit juice into the glutinous rice, and uniformly stirring the myrtle fruit juice and the glutinous rice; embedding the myrtle pomace wrapped by a gauze into the glutinous rice, adding an appropriate amount of water, sealing, saccharifying and fermenting for 5 to 10 days, adding the dendrobium officinale by a small opening, and sealing and continuously fermenting for 20 to 30 days; finally press-filtering or centrifugally separating the well-fermented glutinous rice to obtain a crude product of glutinous rice containing dendrobium officinale, and carrying out secondary filtering, sterilization and aging on the crude product to obtain the glutinous rice wine containing the dendrobium officinale. The preparation method is simple, the fresh fruits of myrtle can be effectively and comprehensively utilized, and the prepared glutinous rice wine containing the dendrobium officinale is sweet, strong in alcohol fragrance, good in taste, rich in nutrients, and rich in amino acid, vitamins and the like.
Description
Technical field
The invention belongs to brewing technical field, specifically relate to the preparation method of sticky rice wine.
Background technology
Herba Dendrobii (formal name used at school: Dendrobium officinale Kimura et Migo), has another name called: Herba hedyotis costatae, belongs to micro-specific item, the perennial herbaceous plant that grows nonparasitically upon another plant of the orchid family.Stem is upright, and cylindrical, long 9-35 centimetre, thick 2-4 millimeter, sepal and petal yellow-green colour, closely similar, oval shape lanceolar, is about 1.8cm, wide 4 ~ 5mm, 3 ~ June of florescence.Mainly be distributed in the ground such as Chinese Anhui, Zhejiang, Fujian.Its stem is used as medicine, and belongs to the yin tonics in tonic, flavor efficacy: taste is sweet, cold nature.To promote the production of body fluid nourishing the stomach; Nourishing Yin and clearing heat; Moistening lung kidney-nourishing; The strong waist of improving eyesight.
Stenocalyx micheli's (Latin literary fame: Rhodomyrtus tomentosa), another name: the Buddhist nun that trembles, hilllock M.-dodecandrum, mountain M.-dodecandrum, Duo Lian, when pears root, harvest subtree, beans are harvested, secondary Buddhist nun, black belly, work as mud.[return through] returns lung channel, and taste is sweet; Puckery; Property is put down.Complete stool hyoscine, has promoting blood circulation and removing obstruction in channels, astringing to arrest diarrhea, effect of qi-restoratives hemostasis.
The short and small evergreen shrubs of Myrtaceae, Myrtus, tropical plants, more drought-enduring, be born on red-yellow soil mound mound, area, Guangdong and Guangxi Provinces is very common.High 1 ~ 2 meter; Spray has canescence pubescence.Leaf to life, keratin, the oval or obovate of blade, long 3-8 centimetre, wide 1-4 centimetre, tip circle or blunt, normal nick enters, sometimes slightly point, and the wealthy wedge shape of base portion, above hairiness at the beginning, become without hair later, shinny, have grey fine hair below, summer, the flowers are in blossom, if bright red rosy clouds, bright and colourful.The florescence 3-5 month, the fruit phase 7-9 month, early autumn is that the fruit ripe time is harvested on hilllock.Its fruit is first blue or green and yellow, and Huang Erchi is red and purple.Bear fruit innumerable, as the wineglass of scaled down version one by one, have core in fruit, resemble very much an insect, the outer seediness of core, taste is abnormal sweet.The niciest time ripe purple is harvested on hilllock, promote the production of body fluid to quench thirst, aftertaste is sweet, and tongue tooth also can be dyed to atropurpureus.
Stenocalyx micheli's fruit contains comparatively comprehensively nutritive ingredient, wherein containing crude fat 7.97%, crude protein 6.21%, robust fibre 34.97%, xylogen 31.76%, total reducing sugar 18.53t%, reducing sugar 15.52%, Catergen 8.8%, PABA 0.19mg/100g, S mono-carotene 0.388mg/100g, more there is abundant amino acid, its Mid-Heaven Gate radon histidine content is up to 124.7mg/L, α-amino-isovaleric acid 71.7mg/L, tryptophane 44.2mg/L, L-Ala 43.9mg/L, L-glutamic acid 42.7mg/L, and in the mineral substance of multiple needed by human body, calcium, magnesium is more up to 56.10 μ g/g, a large amount of in the formation sugar of fruit is neutral monosaccharides, especially in fresh fruit, higher pectin polysaccharide is contained.
Because the myrtaceous fruit phase is short, not easily store, relatively less for the exploitation of Stenocalyx micheli's fresh fruit at present, have and be prepared into fruit juice, or utilize dry fruit directly to carry out steeping in wine, but because dry fruit is in preparation process, hyperthermia drying or baking, in the process of water loss, part nutrition is also destroyed.Utilize dry fruit to steep in wine or make wine, some not so good mouthfeel of cocktail party, has astringent taste.If the Herba Dendrobii that natural Stenocalyx micheli and pharmaceutical use can be enriched is common as the auxiliary material of making wine, its health-care effect can effectively improve.
Summary of the invention
The object of the invention is the kind in order to enrich Myrtle wine product, the fruit juice of Stenocalyx micheli's fresh fruit and pomace substep are added in glutinous rice and ferments, after fermentation produces a certain amount of wine, add the Herba Dendrobii that pharmaceutical use is abundant again, not only aroma is strong to make the sticky rice wine produced, and with the sweet taste of myrtle fruit, mouthfeel is smooth, there is nourishing the stomach of promoting the production of body fluid, the effects such as moistening lung kidney-nourishing simultaneously.
The present invention is achieved in that
A preparation method containing Herba Dendrobii sticky rice wine, it comprises the steps:
(1) get the raw materials ready: Stenocalyx micheli's fresh fruit is cleaned, adds water and squeeze the juice, filtering separation, obtain Stenocalyx micheli's fruit juice and Stenocalyx micheli pomace, for subsequent use; The Herba Dendrobii newly plucked is cleaned cut-out maybe the Herba Dendrobii dried is clayed into power, for subsequent use;
(2) boiling of glutinous rice: with the warm water soaking glutinous rice 1 ~ 3h of 30 ~ 40 DEG C, then sticky rice stewing is ripe, then cooling puts 30 ~ 50 DEG C, obtains glutinous rice;
(3) add distiller's yeast: the distiller's yeast adding 0.5 ~ 0.8% of glutinous rice weight in glutinous rice, stirs, place 8 ~ 12h and carry out preliminary saccharification;
(4) ferment: the glutinous rice of preliminary for step (3) saccharification is proceeded in container, then drenches into Stenocalyx micheli's fruit juice, stir; Imbed in glutinous rice by the Stenocalyx micheli pomace that gauze wraps up again, after sealing diastatic fermentation 5 ~ 10 days, then open osculum and add Herba Dendrobii, sealing proceeds fermentation 20 ~ 30 days;
(5) separation, ageing: the glutinous rice fermented is carried out press filtration or centrifugation, obtains containing Herba Dendrobii sticky rice wine crude product, through secondary filtration, sterilization, ageing can obtain containing Herba Dendrobii sticky rice wine.
The myrtaceous middle Stenocalyx micheli's fresh fruit of getting the raw materials ready of the present invention is for plucking completely filled fruit, maturation, atropurpureus Stenocalyx micheli's fruit, and the water adding its weight 10 ~ 15 times is squeezed the juice.Stenocalyx micheli's fruit juice add-on is 3 ~ 5 times of glutinous rice weight.
After squeezing the juice to Stenocalyx micheli, more directly add glutinous rice to, this is conducive to nutritive ingredient and infiltrates fast in glutinous rice, diastatic fermentation common with glutinous rice, and evenly, effective constituent merges better, more fume sweet-smelling in fermentation.
In Stenocalyx micheli pomace, also remain nutritive ingredient, it wrapped with bundle and imbed in sticky rice flour, the wine brewing probioticss such as yeast are decomposed, progressively penetrates in wine, can improve the utilization of pomace, can have additional nutrients again value simultaneously.
The present invention adopt distiller's yeast to be what be bought directly from the market, be generally used for glutinous rice fermentation distiller's yeast; Also can be the mixture by distillery yeast and aspergillus niger, wherein aspergillus niger accounts for 10 ~ 15%.Aspergillus niger (Aspergillus nige), Deuteromycotina, hyphomycetes, hyphomycetales, Moniliaceae, a Common Species in aspergillus fungi.Be important fermentation industry bacterial classification, amylase, aspartic protease, cellulase, polygalacturonase, glucose oxidase, citric acid, glyconic acid and gallic acid etc. can be produced.
Fresh Herba Dendrobii need be cut to the segment of 1 ~ 2cm by the present invention, then when adding, every kilogram of glutinous rice adds fresh Herba Dendrobii 50 ~ 100g.
Alternatively, by the Herba Dendrobii grinds dried, addition is that every kilogram of glutinous rice adds 5 ~ 10g.
It is to strengthen its mouthfeel and health-care effect that the present invention adds Herba Dendrobii, after fermented mixture for some time of glutinous rice, Stenocalyx micheli's fruit juice, pomace, create a certain amount of wine, add Herba Dendrobii again, both can make the effective constituent Rapid Leaching of Herba Dendrobii, simultaneously can with the nutritive ingredient effective integration in fruit, under the effect of the microorganisms such as yeast, continue fermentation, form unique local flavor, more sweet-smelling.
The invention has the beneficial effects as follows:
(1) preparation method is simple, effectively fully utilizes Stenocalyx micheli's fresh fruit.Alleviate because the myrtle fruit phase is short, fresh fruit is difficult to the puzzlement of long storage time, carries out processing and utilization to it, enriches the kind of Myrtle wine.The present invention utilizes natural free of contamination Stenocalyx micheli's fresh fruit to be raw material, is squeezed the juice and fruit juice is separated with pomace, then substep adds in glutinous rice and ferments, and all utilizes fruit.
(2) good mouthfeel, nutritious.The interpolation of Stenocalyx micheli's fruit juice makes glutinous rice first incorporate the fragrant and sweet mouthfeel of Stenocalyx micheli's fresh fruit and nutritive ingredient, accelerates course of fermentation; After add pomace again, make it at useful zymogenic effect bottom fermentation, nutritive ingredient enters into wine, can improve the utilization to pomace, can also improve mouthfeel, makes its more sweet-smelling.Finally after wine is produced in fermentation, add the Herba Dendrobii of trace, pass through soaking fermentation, its effective constituent is made to incorporate in wine, strengthen the health-care effect of wine, the sticky rice wine finally produced is given off a strong fragrance, sweet, with the mouthfeel of Stenocalyx micheli's fruit, nutritious, both there is abundant amino acid, VITAMIN etc., there is nourishing the stomach of promoting the production of body fluid, the effects such as moistening lung kidney-nourishing simultaneously.
Embodiment
Embodiment 1
Preparation method containing Herba Dendrobii sticky rice wine, comprises the steps:
(1) myrtaceously to get the raw materials ready: pluck completely filled fruit, maturation, atropurpureus Stenocalyx micheli's fresh fruit, clean, the water adding its weight 10 ~ 12 times is squeezed the juice, filtering separation, obtains Stenocalyx micheli's fruit juice and Stenocalyx micheli pomace, for subsequent use; Fresh Herba Dendrobii is cut to the segment of 1 ~ 2cm, for subsequent use;
(2) boiling of glutinous rice: with the warm water soaking glutinous rice 1 ~ 2h of 30 ~ 40 DEG C, then sticky rice stewing is ripe, then cooling puts 35 ~ 40 DEG C, obtains glutinous rice;
(3) add distiller's yeast: the distiller's yeast adding 0.5 ~ 0.6% of glutinous rice weight in glutinous rice, stirs, place 9 ~ 10h and carry out preliminary saccharification; Distiller's yeast is what be bought directly from the market, is generally used for the distiller's yeast of glutinous rice fermentation;
(4) ferment: the glutinous rice of preliminary for step (3) saccharification is proceeded in container, then to drench into weight be Stenocalyx micheli's fruit juice of 3 ~ 4 times, glutinous rice, stir; Imbed in glutinous rice by the Stenocalyx micheli pomace that gauze wraps up again, after sealing diastatic fermentation 7 ~ 8 days, then open osculum every kilogram glutinous rice and add fresh Herba Dendrobii 80 ~ 100g, sealing proceeds fermentation 25 ~ 28 days;
(5) separation, ageing: the glutinous rice fermented is carried out press filtration or centrifugation, obtains containing Herba Dendrobii sticky rice wine crude product, through secondary filtration, sterilization, ageing can obtain containing Herba Dendrobii sticky rice wine.
Prepared by the present invention contains the sweet sweet-smelling of Herba Dendrobii sticky rice wine, and good mouthfeel is with the taste of Stenocalyx micheli's fruit, nutritious, has abundant amino acid, VITAMIN etc., has nourishing the stomach of promoting the production of body fluid simultaneously, the effects such as moistening lung kidney-nourishing.
Embodiment 2
Preparation method containing Herba Dendrobii sticky rice wine, comprises the steps:
(1) myrtaceously to get the raw materials ready: pluck completely filled fruit, maturation, atropurpureus Stenocalyx micheli's fresh fruit, clean, the water adding its weight 14 ~ 15 times is squeezed the juice, filtering separation, obtains Stenocalyx micheli's fruit juice and Stenocalyx micheli pomace, for subsequent use; By the Herba Dendrobii grinds dried, for subsequent use.
(2) boiling of glutinous rice: with the warm water soaking glutinous rice 1 ~ 2h of 35 ~ 40 DEG C, then sticky rice stewing is ripe, then cooling puts 30 ~ 40 DEG C, obtains glutinous rice;
(3) add distiller's yeast: the distiller's yeast adding its weight 0.7 ~ 0.8% in glutinous rice, stirs, place 8 ~ 10h and carry out preliminary saccharification; The mixture of distiller's yeast distillery yeast and aspergillus niger, wherein aspergillus niger accounts for 12 ~ 15%;
(4) ferment: the glutinous rice of preliminary for step (3) saccharification is proceeded in container, then to drench into weight be Stenocalyx micheli's fruit juice of 4 ~ 5 times, glutinous rice, stir; Again the Stenocalyx micheli pomace that gauze wraps up is imbedded in glutinous rice, after sealing diastatic fermentation 8 ~ 10 days, then open osculum every kilogram glutinous rice and adds the dendrobium officinale powder 8 ~ 10g dried, seal and proceed fermentation 25 ~ 30 days;
(5) separation, ageing: the glutinous rice fermented is carried out centrifugation, obtains containing Herba Dendrobii sticky rice wine crude product, through secondary filtration, sterilization, ageing can obtain containing Herba Dendrobii sticky rice wine.
Prepared by the present invention contains the sweet sweet-smelling of Herba Dendrobii sticky rice wine, and good mouthfeel is with the taste of Stenocalyx micheli's fruit, nutritious, has abundant amino acid, VITAMIN etc., has nourishing the stomach of promoting the production of body fluid simultaneously, the effects such as moistening lung kidney-nourishing.
Embodiment 3
Preparation method containing Herba Dendrobii sticky rice wine, comprises the steps:
(1) myrtaceously to get the raw materials ready: pluck completely filled fruit, maturation, atropurpureus Stenocalyx micheli's fresh fruit, clean, the water adding its weight 12 ~ 13 times is squeezed the juice, filtering separation, obtains Stenocalyx micheli's fruit juice and Stenocalyx micheli pomace, for subsequent use; Fresh Herba Dendrobii is cut to the segment of 1 ~ 2cm, for subsequent use;
(2) boiling of glutinous rice: with the warm water soaking glutinous rice 2 ~ 3h of 30 ~ 35 DEG C, then sticky rice stewing is ripe, then cooling puts 40 ~ 50 DEG C, obtains glutinous rice;
(3) add distiller's yeast: the distiller's yeast adding 0.5 ~ 0.6% of its weight in glutinous rice, stirs, place 10 ~ 12h and carry out preliminary saccharification; Distiller's yeast is what be bought directly from the market, is generally used for the distiller's yeast of glutinous rice fermentation;
(4) ferment: the glutinous rice of preliminary for step (3) saccharification is proceeded in container, then to drench into weight be Stenocalyx micheli's fruit juice of 3 ~ 4 times, glutinous rice, stir; Imbed in glutinous rice by the Stenocalyx micheli pomace that gauze wraps up again, after sealing diastatic fermentation 5 ~ 8 days, then open osculum every kilogram glutinous rice and add fresh Herba Dendrobii 50 ~ 80g, sealing proceeds fermentation 20 ~ 25 days;
(5) separation, ageing: the glutinous rice fermented is carried out press filtration, obtains containing Herba Dendrobii sticky rice wine crude product, through secondary filtration, sterilization, ageing can obtain containing Herba Dendrobii sticky rice wine.
Prepared by the present invention contains the sweet sweet-smelling of Herba Dendrobii sticky rice wine, and good mouthfeel is with the taste of Stenocalyx micheli's fruit, nutritious, has abundant amino acid, VITAMIN etc., has nourishing the stomach of promoting the production of body fluid simultaneously, the effects such as moistening lung kidney-nourishing.
Embodiment 4
Preparation method containing Herba Dendrobii sticky rice wine, comprises the steps:
(1) myrtaceously to get the raw materials ready: pluck completely filled fruit, maturation, atropurpureus Stenocalyx micheli's fresh fruit, clean, the water adding its weight 8 ~ 10 times is squeezed the juice, filtering separation, obtains Stenocalyx micheli's fruit juice and Stenocalyx micheli pomace, for subsequent use; By the Herba Dendrobii grinds dried, for subsequent use.
(2) boiling of glutinous rice: with the warm water soaking glutinous rice 1.5 ~ 2.5h of 30 ~ 35 DEG C, then sticky rice stewing is ripe, then cooling puts 30 ~ 40 DEG C, obtains glutinous rice;
(3) add distiller's yeast: the distiller's yeast adding its weight 0.7 ~ 0.8% in glutinous rice, stirs, place 8 ~ 9h and carry out preliminary saccharification; The mixture of distiller's yeast distillery yeast and aspergillus niger, wherein aspergillus niger accounts for 10 ~ 12%;
(4) ferment: the glutinous rice of preliminary for step (3) saccharification is proceeded in container, then to drench into weight be Stenocalyx micheli's fruit juice of 1 ~ 2 times, glutinous rice, stir; Again the Stenocalyx micheli pomace that gauze wraps up is imbedded in glutinous rice, after sealing diastatic fermentation 8 ~ 10 days, then open osculum every kilogram glutinous rice and adds the dendrobium officinale powder 5 ~ 8g dried, seal and proceed fermentation 25 ~ 30 days;
(5) separation, ageing: the glutinous rice fermented is carried out centrifugation, obtains containing Herba Dendrobii sticky rice wine crude product, through secondary filtration, sterilization, ageing can obtain containing Herba Dendrobii sticky rice wine.
Prepared by the present invention contains the sweet sweet-smelling of Herba Dendrobii sticky rice wine, and good mouthfeel is with the taste of Stenocalyx micheli's fruit, nutritious, has abundant amino acid, VITAMIN etc., has nourishing the stomach of promoting the production of body fluid simultaneously, the effects such as moistening lung kidney-nourishing.
Claims (7)
1. the preparation method containing Herba Dendrobii sticky rice wine, is characterized in that: it comprises the steps:
(1) get the raw materials ready: Stenocalyx micheli's fresh fruit is cleaned, adds water and squeeze the juice, filtering separation, obtain Stenocalyx micheli's fruit juice and Stenocalyx micheli pomace, for subsequent use; Fresh Herba Dendrobii is cleaned cut-out maybe the Herba Dendrobii dried is clayed into power, for subsequent use;
(2) boiling of glutinous rice: with the warm water soaking glutinous rice 1 ~ 3h of 30 ~ 40 DEG C, then sticky rice stewing is ripe, then cooling puts 30 ~ 50 DEG C, obtains glutinous rice;
(3) add distiller's yeast: the distiller's yeast adding 0.5 ~ 0.8% of glutinous rice weight in glutinous rice, stirs, place 8 ~ 12 h and carry out preliminary saccharification;
(4) ferment: the glutinous rice of preliminary for step (3) saccharification is proceeded in container, then drenches into Stenocalyx micheli's fruit juice, stir; Imbed in glutinous rice by the Stenocalyx micheli pomace that gauze wraps up again, after sealing diastatic fermentation 5 ~ 10 days, then open osculum and add Herba Dendrobii, sealing proceeds fermentation 20 ~ 30 days;
(5) separation, ageing: the glutinous rice fermented is carried out press filtration or centrifugation, obtains containing Herba Dendrobii sticky rice wine crude product, through secondary filtration, sterilization, ageing can obtain containing Herba Dendrobii sticky rice wine.
2. the preparation method containing Herba Dendrobii sticky rice wine according to claim 1, it is characterized in that: described myrtaceous get the raw materials ready into pluck completely filled fruit, maturation, atropurpureus Stenocalyx micheli's fresh fruit, the water adding its weight 10 ~ 15 times is squeezed the juice, filtering separation, obtains Stenocalyx micheli's fruit juice and Stenocalyx micheli pomace.
3. the preparation method containing Herba Dendrobii sticky rice wine according to claim 1 and 2, is characterized in that: described Stenocalyx micheli's fruit juice add-on is 3 ~ 5 times of glutinous rice weight.
4. the preparation method containing Herba Dendrobii sticky rice wine according to claim 1, is characterized in that: described distiller's yeast be bought directly from the market or by the mixture of distillery yeast and aspergillus niger, wherein aspergillus niger accounts for 10 ~ 15%.
5. the preparation method containing Herba Dendrobii sticky rice wine according to claim 1, is characterized in that: the addition of described Herba Dendrobii is that every kilogram of glutinous rice adds fresh Herba Dendrobii 50 ~ 100g.
6. the preparation method containing Herba Dendrobii sticky rice wine according to claim 5, is characterized in that: described fresh Herba Dendrobii is cut to the segment of 1 ~ 2cm, for subsequent use.
7. the preparation method containing Herba Dendrobii sticky rice wine according to claim 1, is characterized in that: the addition of described Herba Dendrobii is that every kilogram of glutinous rice adds the Herba Dendrobii powder 5 ~ 10g dried.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105176731A (en) * | 2015-08-31 | 2015-12-23 | 广西运亨酒业有限公司 | Fruity rhodomyrtus tomentosa wine |
| CN105176730A (en) * | 2015-08-31 | 2015-12-23 | 广西运亨酒业有限公司 | Preparation method of fructus rhodomyrti wine |
| CN105950345A (en) * | 2016-06-01 | 2016-09-21 | 梁树钦 | Dendrobium wine and preparation method thereof |
| CN106520444A (en) * | 2016-12-06 | 2017-03-22 | 钦州阜康农副食品有限公司 | Preparation method of myrtle fruit wine |
| CN106544253A (en) * | 2016-11-28 | 2017-03-29 | 安徽牧龙山生态旅游开发股份有限公司 | A kind of dendrobium candidum nutrient health care wine |
| CN106544228A (en) * | 2016-12-20 | 2017-03-29 | 潜山县天柱山糯米封缸酒业有限公司 | A kind of preparation technology of Fructus Corni sticky rice wine |
| CN107299021A (en) * | 2017-08-30 | 2017-10-27 | 韶关学院 | A kind of dendrobium candidum fermented wine and preparation method |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105176731A (en) * | 2015-08-31 | 2015-12-23 | 广西运亨酒业有限公司 | Fruity rhodomyrtus tomentosa wine |
| CN105176730A (en) * | 2015-08-31 | 2015-12-23 | 广西运亨酒业有限公司 | Preparation method of fructus rhodomyrti wine |
| CN105950345A (en) * | 2016-06-01 | 2016-09-21 | 梁树钦 | Dendrobium wine and preparation method thereof |
| CN106544253A (en) * | 2016-11-28 | 2017-03-29 | 安徽牧龙山生态旅游开发股份有限公司 | A kind of dendrobium candidum nutrient health care wine |
| CN106520444A (en) * | 2016-12-06 | 2017-03-22 | 钦州阜康农副食品有限公司 | Preparation method of myrtle fruit wine |
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| CN107299021A (en) * | 2017-08-30 | 2017-10-27 | 韶关学院 | A kind of dendrobium candidum fermented wine and preparation method |
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